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  • Broiled Sirloin With Spicy Mustard and Apple Chutney

Spicy mustard dressing and sweet-and-sour apple chutney make a tangy combination to excite your taste buds

Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
15 minutes 30 minutes 4 servings 3 oz steak, ¼ C chutney, ½ C mustard dressing
  • For chutney:

    1 Granny Smith apple, rinsed, peeled, cored, and diced (about 1 C)
    2 Tbsp shallots, minced
    1 Tbsp garlic, minced (about 2–3 cloves)
    ½ C canned no-salt-added diced tomatoes
    2 oz golden seedless raisins (about ½ C)
    ¼ C apple cider vinegar
    2 Tbsp maple syrup

  • For steak:

    4 beef top sirloin steaks, lean (3 oz each)
    ¼ tsp salt
    ¼ tsp ground black pepper
    1 Tbsp olive oil


  • For mustard dressing:

    2 C low-sodium beef broth
    2 Tbsp Dijon mustard
    2 Tbsp cornstarch

8 g
Total fat
2 g
Saturated fat
35 mg
421 mg
2 g
Total fiber
23 g
32 g
554 mg


  • 1
    For the chutney, combine all the ingredients in a small saucepan.  Bring to a boil over high heat, and simmer for 20 minutes or until apples are cooked and soft.  Remove from the heat and hold warm, or cool and store.

  • 2
    For the steaks, preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.

  • 3
    Season the steaks with salt and pepper, and lightly coat with oil.

  • 4
    Grill or broil 3–4 minutes on each side, or to your desired doneness (to a minimum internal temperature of 145 ºF).  Remove from the heat and set aside for 5 minutes.

  • 5
    For the mustard dressing, mix together beef broth, Dijon mustard, and cornstarch in a small saucepan.  Bring to a boil on medium-high heat while stirring constantly.  Lower the heat, and simmer for 2–3 minutes.

  • 6
    Serve each steak with ¼ cup of chutney and ½ cup of mustard dressing.

Tip: Try serving with a side of steamed broccoli and Savory Brown Rice.

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